Shrimp, Avocado & Roasted Corn Salad

My spin on a delightful salad originally posted on Gimme Some Oven blog.

• Ready In: 30 mins
• Serves: 2

Ingredients

• Salad Ingredients

• 2  ears fresh corn (shaved off the cob)
• 3  slices bacon, diced
• 1⁄2 lb large shrimp, peeled
• 1  pinch dried ancho chile powder or 1  pinch  dried chipotle powder
• 4  cups  chopped romaine lettuce
• 1  avocado, peeled, pitted and diced
• 1⁄3 cup  grated gouda cheese (optional)

• Buttermilk Pesto Dressing Ingredients

• 1⁄2 cup buttermilk
• 1⁄2 cup mayonnaise or 1⁄2 cup  Greek yogurt
• 1⁄4 cup pesto sauce
• 2 -3  tablespoons  minced green onions
• 1  tablespoon lemon juice
• 1  pinch  salt and pepper, to taste

Directions

1. To Make The Salad:
2. Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
3. Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
4. Season shrimp with ancho or chipotle powder. Add the shrimp and saute until cooked through, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
5. Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
6. To Make The Dressing:
7. Whisk together all ingredients until blended. Season with salt and pepper.